PREP: 15 min
  COOK: 10 min
  SERVES: 2

Cauliflower Cream Soup

Ok, so it’s a cool day/evening and you need something warm and filling to eat. Look no further than this hearty soup. We wouldn’t count on leftovers—this goes fast!

Ingredients

Soup

  • 1 tablespoon olive oil
  • 1 head white cauliflower
  • 1 white onion, peeled & roughly chopped
  • 1 shallot, peeled & roughly chopped
  • 1 clove garlic, peeled & roughly chopped
  • 2 cups Oakhurst Heavy Cream

Optional (but recommended) Toppings

Prosciutto Powder

  • 4 ounces prosciutto, sliced very thin

Rosemary Ash

  • 1 ounce fresh rosemary, petals removed from the stem

Turmeric Oil

  • 1 tablespoon ground turmeric powder
  • 1 ounce fresh turmeric, peeled & sliced
  • 1 cup grape seed oil

Preparation

Soup

Add the olive oil, onion, shallot and garlic in a medium heavy bottom pot. Start to sweat the vegetables until “they get to know each other”.

Add 1 cup of water to release any vegetables that happen to stick on the bottom of the pot, then add the cream. Cook until the cauliflower is tender.

Place the “creamy” vegetables into a blender and blend on high until a velvety texture has been achieved.

Season the soup with salt and pepper, strain through a fine mesh colander.

Serving Recommendation: Ladle 1 cup of the cauliflower cream into a small heated soup bowl and garnish with the prosciutto powder, rosemary ash and some of the turmeric oil.

Optional (but recommended) Toppings

Prosciutto Powder

Place the sliced prosciutto in a food dehydrator or very low oven. Cook until the slices of meat are as “crisp as a cracker”. Grind in a high speed blender.

Spread the ground prosciutto on a paper towel to collect as much fat as possible. Reserve in an airtight container.

Rosemary Ash

Heat oven to 500 degrees, no fan(if possible).

Place the rosemary on a cookie sheet and place in the oven until the rosemary is completely burnt and black. Grind in a high speed blender. Reserve in an airtight container.

Turmeric Oil

Place all the ingredients in a small sauce pot and heat on low heat for two hours. Strain the oil through a coffee filter.

 

Author: Chef Josh Berry, UNION restaurant at the Press Hotel

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